Tumors in Mice Delayed by Red Wine Component, Study Shows

Catechin, a potent antioxidant found in red wine, successfully delayed
tumor formation when fed to mice that are predisposed to developing tumors,
report researchers at the University of
California, Davis.

This finding supports earlier research indicating that diet can play
an important role in preventing certain types of cancer. Furthermore, the
study suggests that different food-processing methods may significantly
affect the preventive qualities of wines and other foods and beverages.

The study, conducted by wine chemist Susan
Ebeler and nutrition scientist Andrew
Clifford, both of UC Davis, focuses on the effects of dietary catechin,
one of a group of compounds called polyphenols that are found in some plant-based
foods. Polyphenols are thought to protect against cardiovascular disease
and cancer by preventing oxidation, a process that has been linked to narrowing
of the arteries, blood-clot formation and tumor growth.

"This study builds on a growing body of evidence indicating that
certain foods and beverages derived from plants may help prevent some forms
of cancer," said Ebeler. "Our data suggest that dietary levels
of specific polyphenol compounds like catechin, rather than total polyphenol
concentrations, may be critical in this protective mechanism."

Ebeler's study was conducted with transgenic mice that are an animal
model for a type of human cancer called neurofibromatosis. External tumors
readily appear on these animals.

All of the mice were fed a nutritionally complete powdered diet. The
test animals' diets were supplemented either with catechin or with dehydrated
and dealcoholized red wine, called wine solids.

The study consisted of three experiments. In the first, individual mice
were fed at one of four different levels of catechin supplementation. In
the second experiment, the mice received a diet with double the four levels
of catechin in the first experiment. And in the third experiment, all of
the test mice were fed a diet with added wine solids, but the wine solids
contained very low levels of the polyphenol catechin.

In each of the three experiments, the researchers observed when tumors
first appeared in each of the mice. They also monitored the growth of the
mice in the second and third experiments.

The experiments yielded these findings:

Tumor Delay

In the first and second experiments, the mice fed catechin in their diets
developed tumors much later than did the mice that received the control
diet without catechin. Those eating the highest levels of catechin remained
tumor-free for 32 days longer than did those on the control diet, which
is a 45 percent extension of the tumor-free period.

Catechin Found in Bloodstream

As might be expected, catechin levels in the bloodstream rose with increasing
concentrations of catechin in the diets of the mice, indicating that the
mice were absorbing the catechin in their food. And the mice with higher
levels of catechin in their bloodstream also went longer before developing
tumors.

Mice in both the control and the catechin-supplemented groups grew well
and remained healthy, indicating there were no apparent ill effects from
the added catechin.

Importance of Specific Polyphenol Concentrations

In the third experiment, the mice that were fed wine solids in their
diet did not experience a delay in the onset of tumors. This finding was
of particular interest when compared with Ebeler's earlier research, which
did find a significant delay in tumor onset among mice fed wine solids.

An explanation for this may lie in the fact that although the wine solids
in both the current and previous studies had similar concentrations of total
polyphenols, the current study's wine solids had only one-fourth of the
catechin found in the wine from the earlier study.

Processing Techniques Critical

The wide disparity in the levels of catechin found in the wine solids
used in the current and previous studies may be due to differences in processing
methods. Catechin is primarily found in the seeds of the grape. In processing
wine solids for the earlier study, the seeds and skin were left in with
the juice for up to six weeks, compared to just seven days for the current
study's wine solids.

"This is a clear reminder that, due to differences in processing,
not all wines are the same in terms of potential health benefits,"
Ebeler said.

She noted that further studies are needed to explore the nature of the
mechanisms responsible for the apparent cancer-preventive qualities of food
components like catechin and other polyphenols. Extensive research is also
needed to examine the ways in which these protective mechanisms are affected
by processing.